A simple Almond Milk recipe which requires just 2 ingredients. This versatile and nutritious nut milk is easy to make and just the right balance of nutty and creamy!
Almond milk is a really versatile nut milk with just the right balance of nutty taste and creaminess. It's perfect for smoothies, cereal, coffee and cooking. You must try it in my Iced Chocolate Almondmilk Shaken Espresso!
This delicious nut milk is naturally lactose-free and gluten-free, it's quick and easy to make, low in calories, and much more budget-friendly than store-bought almond milk. It's a great alternative to cow's milk for vegans, people who suffer from lactose intolerance or anyone looking to reduce the environmental impact of dairy.
Ingredients & Equipment
All you need to make unsweetened almond milk are 2 ingredients. Almonds and water.
I like to add a pinch of sea salt too, and depending on what I'm going to be using the milk for, maybe some maple syrup as a natural sweetener. These add-ins are optional though.
To make this homemade almond milk recipe you will also need a blender and a nut milk bag or a cheesecloth. A clean lint free thin dish towel or coffee filter will also work.
How To Make Almond Milk
Making almond milk is a simple process. Here's how it's done:
- Soak the almonds.
- Drain and add to a blender with fresh water along with an optional pinch of salt or sweetener if using.
- Blend thoroughly.
- Strain through a nut milk bag (or cheesecloth laid in a fine mesh strainer) then pour into a bottle or mason jar.
The great thing about making dairy-free milk yourself is that you can customize the thickness to suit your individual preferences, and it's really easy to sweeten and flavour too.
For a thicker or thinner consistency simply adjust the amount of water used. More water will make the milk thinner. Less water will make it thicker and creamier.
Success tip - Blend the milk really well. I let it go for a full two minutes in my high-speed blender. This ensures you extract as much from the soaked almonds as possible. The milk should look milky and opaque when blended well.
Storing Homemade Almond Milk
Store almond milk in an airtight bottle or mason jar in the fridge for up to 5 days. It will separate a little so give it a quick shake before using.
You can also freeze it for up to 3 months. If you only use a little milk at a time, freeze it in ice cube trays then you can pop out exactly what you need with no chance of waste!
I keep getting questions about the cool cork topped bottle. It's an Ikea 365 Glass Carafe!
Flavoured Almond Milk Ideas
Ideas for ways to flavour your almond milk include:
- Vanilla - Add 1 to 2 teaspoons.
- Chocolate - Blend milk with cocoa powder, cacao or vegan chocolate syrup to make chocolate almond milk.
- Cinnamon Date - Add half a teaspoon of cinnamon and 2 or 3 pitted Medjool dates when blending.
- Golden milk - Add golden paste or 1 teaspoon of turmeric and a couple of Medjool dates or a drop of maple syrup when blending.
- Spiced vanilla - Add vanilla extract and some cinnamon, or spice blends like pumpkin spice, chai spice or apple pie spice.
- Gingerbread - Add vanilla extract, a tablespoon or 2 of molasses and a small amount of fresh or ground ginger.
How To Use Almond Milk
Almond milk works well in both sweet and savoury dishes. Some great ways to use it include:
Just like my oat milk, this recipe as a great starting point for many tasty recipes. Remember my Iced Brown Sugar Oat Milk Shaken Espresso? Well watch out for a new Starbucks copycat using almond milk coming to AVV very soon!
There is no question that almonds are a thirsty crop to grow, and plant milks such as oat milk are definitely a much more sustainable alternative.
However, it's worth keeping things in perspective, because despite its bad reputation, almond milk is way less water intensive than cow's milk and has a much smaller carbon footprint.
If you want to reduce the environmental impact of your diet, switching from cow's milk to any plant-based milk alternative is a good option.
There is no need to waste almond pulp. It can be used in all sorts of ways such as in cookies (try my Almond Pulp Cookies), energy balls/bars, muffins, granola, oatmeal or smoothies. If you don't want to use it immediately you can freeze it, or spread it out on a baking tray and bake at 200°F for 2 to 3 hours until completely dry. Allow to cool then store in a jar until needed.
Use the water left after soaking almonds to water your plants!
Homemade almond milk does separate because it contains no emulsifiers. Just give it a quick shake before using. If you do want to emulsify it you can add one teaspoon of sunflower lecithin to your milk.
You can but the milk will be thinner and less creamy so I suggest using less water to compensate. You will also end up with more pulp than when using a blender.
More Dairy Alternatives
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Almond Milk RecipeAuthor:
- 1 cup (143 grams) raw almonds
- 4 cups (960 ml) water , (Use less to make the milk thicker and creamier)
- 1 pinch sea salt
- 1 to 2 tablespoons maple syrup
- Place the almonds in a bowl and cover with plenty of cold water. Soak for at least 6 hours or overnight. Or if in a hurry, cover in boiling water and soak for 1 hour.
- Drain the almonds and add them to a blender along with any optional add-ins and 4 cups of fresh water.
- Blend for at least 2 minutes to really get the most out of your almonds. The liquid in the blender should be milky and opaque when you've finished.
- Strain through a nut milk bag into a bowl or jug, squeezing well to get every last drop out. If using cheesecloth, fold it so it is several layers thick and lay it in a sieve.
- Pour the milk into clean bottles or jars, close the lids, and store in the fridge.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.